1 onion peeled and roughly chopped (I like to add onion and carrot to my roasting pan to add flavour)
2 carrots peeled and roughly chopped
250ml (1 cup) dry white wine
125ml (1/2 a cup) chicken stock
125ml (1/2 cup) finely chopped herbs (I used rosemary, parsley and thyme) – but sage and basil are also good
4 cloves of garlic crushed
3 tsp of Dijon mustard
3 – 4 Tbs of olive oil (I like to coat the chicken to ensure a beautiful crispy brown skin)
salt and pepper
Pre heat the oven to 180 C / 350 F
Place the chicken on the chopped onion and carrots in a deep sided roasting pan.
Mix all the liquid, mustard and herbs together and pour this sauce over the chickens and into the cavity.
Drizzle over the olive oil and season the birds with salt and pepper and roast uncovered for 1 1/2 hours and until the chickens are cooked. I roast with the breast side up for 30 minutes, then flip them so the underside goes golden for hte next 30 minutes and hten flip it back up right for the final 30 minutes.
Strain the pan juices, onion and carrot and use this delicious jus as your gravy